Tuesday, 9 April 2019

Tender coconut Dosa/ Bannankai Dosa

I know, everyone who is born & brought up in the coastal region of Karnataka will have nostalgic feeling about tender coconut & the dishes prepared out of it. In summer, it is very usual that coconuts fall off premature due to the hot weather like any other fruits such as banana, mango… Very tender coconut flesh/ pulp/ malai is very tasty to eat as it is. You can even blend it with coconut water to make tender coconut juice. Whereas, when it becomes hard, but not mature enough to use in cooking, then you will have a question of how to finish it!? Coconut in this stage is referred as bannankai/ bannangayi or baddu kai in our local language. It is the case generally in summer for coconut farmers. We used to get bunches of such coconuts at a time which summed up to 10+ coconuts! Then mom used to make dosa using them which turns super soft & tasty.
Here in Bangalore, we but 4-5 tender coconuts at a time from a seller who sells near our home. Sometimes we get harder pulp as well. Then I make these dosa, which is liked by everyone at home. Chutney or jaggery syrup makes a great combination to it. Now, let us focus the method of making it. In the image, dosa is served with guava chutney.
Check for the recipe of Rice tender coconut pudding/Halbai… 

Tender coconut Dosa

Preparation time: 4 hours
Cooking time: 20 minutes
Serves: 20 dosas
Rice- 3 cups
Tender coconut pulp/ malai -1 cup, (of 2-3 tender coconuts)
Ghee & Oil – for preparing dosa

  • Wash & soak rice for 3-4 hours.
  • Collect the malai/ pulp/ flesh using a sharp knife or spoon.
  • Chop it roughly.
  • Wash the soaked rice once and drain water. In grinder/ mixer grind rice along with chopped tender coconut flesh and salt to smooth paste. Consistency should be little thicker than neer dosa batter.
  • Heat a griddle on medium flame. Apply oil. Spread 1- 1½ ladle of batter (like neer dosa) on the heated griddle and cook covered.
  • Spread little ghee and roast dosa inverted for few seconds.
  • Serve this dosa hot with coconut chutney or jaggery syrup.
Bannankai Dosa
  • Prepare dosa with fresh batter, or refrigerate the batter if using it later. Do not ferment it.
  • Prepare batter little thicker than neer dosa batter and make one dosa. Check if dosa comes out of griddle clean without sticking. If you observe dosa becomes brittle & hard, then add little water.
  • If you use more coconut pulp than mentioned here, then you should make batter bit thick. In this case, you can spread dosa like regular dosa, not like neer dosa!
Tender coconut Dosa/ Bannankai Dosa with Guava chutney

Wednesday, 3 April 2019

Guava Salad/ Seebe salad

Summer being season of fruits, you will have various fruits in your kitchen or garden if you have one. It is the time which makes us crave for light foods, salads or juices. Having plenty of salads, juice/ liquids or food that is light on tummy help us to be healthy and active in summer.
Guava is one fruit which is easily available in India and you can harvest plenty of them if you nurture one tree. It is nutritious and delicious too. Having a fruit of good size helps to fill stomach as it is rich in fiber, energy and it is loaded with vitamins & minerals. It is good source of vitamin B and C. It is good for diabetics as well. I am sharing a recipe of Guava salad for this hot season which is very quick to make.
I have tasted it recently in a family function lunch and I could not stop making it at home. This is such a simple recipe, where you have no elaborate process, no oil and not too many ingredients. 

Look for the recipes of Guava halwa, Guava tea cake. Also check various other salad/ salad dressing recipes!

Guava Salad

Preparation time: 10 minutes
Serves: 2
Guava (matured/fruit) – 3 large, preferably red variety
Salt – ¼ tsp, adjust to taste
Chilli powder – ¼ tsp, adjust as required
Lemon juice – 1 tsp
Minced fresh mint leaves/ coriander leaves – 1 tsp (optional)
  • Wash and chop guavas fine.
  • Combine all the ingredients in a wide salad bowl.
  • Serve fresh.
Seebe  salad

Tuesday, 2 April 2019

Cabbage fritters/ Cabbage Pakoda

Fritters/ Pakora/ Pakodas are quick deep fried snacks which are liked by many. It is ideal add-on in any festival lunch or get together or party menu. Bajji/ bonda can be prepared using various vegetables. Cabbage pakora is one such easy to make snack. Look for recipes of Plantainstem bajji, Tender jackfruit/ gujje bajji, Raw banana rice fritters/pakodas...

Cabbage is one good vegetable, which is low in carbohydrates. It is better to consume in salads or as palya. It is suggested to wash clean this vegetable as growers use lot of pesticides while growing. Check for the recipe of Cabbage Raita.
Now let us focus on making of Cabbage fritters.

Cabbage fritters

Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves: 20-25 medium pakodas
Cabbage (finely chopped) – 1.5 cups
Onion (large) – 1
Green chillis – 2, adjust to your taste
Coriander leaves – 6-8 strands
Gram flour/ Kadle hittu – ¼ cup
Corn flour – 2 tbsp (optional)
Red chilli powder – 1 tsp
Salt – to taste (about a tsp)
Chat masala/ garam masala – ¼ tsp
Oil - for deep frying
  • Remove outer cover of cabbage, wash with clean water.
  • Chop finely, rinse in warm salt water. Drain and keep aside.
  • Peel onions and chop finely.
  • Wash green chillis, coriander leaves and chop them fine too.
  • Now, mix all the chopped vegetables in a mixing bowl. Add salt, chilli powder and garam masala/ chat masala.
  • Add gram flour and corn flour to the above. Mix well with your fingers to make a mixture of dropping consistency. It generally requires no water. If you feel it is too dry to make balls & cook, sprinkle little water and combine. Note that, the batter should not be watery & it will be crumbled.
  • Make small lemon (gooseberry) sized balls and keep aside.
  • Heat frying pan with oil. When oil is ready, drop few balls (as per the capacity of oil & pan) made above and fry in medium flame. Flip in between with the spatula.
  • When the pakoras turn brown & the hissing sound stops, remove them from oil and keep on tissues.
  • Finish of all the balls made in the same way.
  • Serve hot pakoras with sauce and cup of coffee/ tea.

  • Washing cabbage in warm salt water helps in removing some amount of pesticides.
  • These pakoras can be served as munchoorians with added sauce.
  • You can play with different spices and herbs while making it.
  • Garam masala/ chat masala can be avoided as well.
Cabbage Pakoda